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“Noodless” Lasagna

I’ll go through my own recipe and procedure in another post, probably tomorrow. But this should work with any lasagna recipe, of which there are hundreds. Now, that’s step one. Step two is to go out an look up moussaka recipes and find out how to do the eggplant layers. Combine the two and you’ve got a lasagna that will come out pretty amazing. Update: Here’s the detailed recipe.

Lasagna

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

13 Comments

  1. Grok on May 18, 2009 at 15:56

    Looking forward to it. That look really good.

  2. Bryan-oz4caster on May 18, 2009 at 16:58

    Richard, that looks great! You need to start a low-carb paleo restaurant chain. How about "Old Macdonald's" or "PaleoKing" ? 🙂

  3. John Campbell on May 18, 2009 at 18:21

    I vote for the restaurant chain too – can't happen too soon! Richard this could be one of your callings – I know – a show on the cooking channel!

  4. David Nikoley on May 18, 2009 at 19:35

    That looks really, really good!

  5. Ann on May 18, 2009 at 20:43

    Heck, a show on youtube for starters!! 😉 Looks *really* yummy. Especially w/ the fresh parsley.

  6. Dennis on May 18, 2009 at 21:10
  7. amie on May 18, 2009 at 22:09

    looks delish =)

  8. Monica on May 18, 2009 at 18:01

    Looks super yummy! Mmmmmm! Can't wait to hear all about it.

    WOW, I love Bryanoz4's suggestion. *Someone* really does need to do that! Multiple people. And I bet it will eventually happen, too.

  9. Rory on May 19, 2009 at 06:04

    My god that looks delicious. Tell us. Tell us it all.

  10. Taddy on May 19, 2009 at 08:50

    I have fried the eggplant and baked it. In olive oil. Dipping it in egg then potato flour. Works very well. Of course I season it well first. Drain it on a wirerack. Then layer it with sauces and cheese etc. You can also use zucchini,especially when you grow them in you garden and they get too big. Cook the same way. You can also make the sauce meatless and then make mini meatballs and layer those. Just fun to get a meat ball every so often.

  11. Richard Nikoley on May 19, 2009 at 09:42

    Thanks for the vote of confidence, but pretty unlikely for me. I do like the idea of doing some cooking videos at some future point.

  12. Richard Nikoley on May 19, 2009 at 09:48

    Very good. And a good writeup, as excess moisture is definitely an issue.

  13. Yummy on May 20, 2009 at 15:53

    Yummy. That is making me so hungry!!

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